Sift the 2 tsp ceremonial or culinary grade matcha powder sifted through a fine-mesh Sieve into your Mixing Bowl or a small bowl. Sifting breaks up clumps and is the single biggest trick for a smooth, lump-free latte.

Heat 2 tablespoons of 2 tbsp hot water about 175°F — not boiling to about 175°F — just off the boil, or let boiling 2 tbsp hot water about 175°F — not boiling sit for 1–2 minutes. Pour it over the sifted 2 tsp ceremonial or culinary grade matcha powder sifted.

Using a Whisk or a small regular Whisk, whisk vigorously in a quick 'W' or 'M' motion for 20–30 seconds until the 2 tsp ceremonial or culinary grade matcha powder sifted forms a smooth, slightly frothy paste with no lumps.

If using sweetener, stir the 1 tbsp honey or maple syrup adjust or 1 tbsp honey or maple syrup adjust directly into the 2 tsp ceremonial or culinary grade matcha powder sifted paste now so it dissolves evenly.

For a HOT latte: Heat the 1 cup milk whole, oat, or your preferred milk in a small Saucepan over medium heat until steaming and just about to simmer (around 150–160°F). Do not boil. For an ICED latte: keep the 1 cup milk whole, oat, or your preferred milk cold and prepare a glass with ice.

Froth the 1 cup milk whole, oat, or your preferred milk using a Hand Mixer, a jar you shake vigorously, or by whisking briskly. Froth for 20–30 seconds until foamy and doubled in volume.

Pour the steamed (or cold) 1 cup milk whole, oat, or your preferred milk slowly over the 2 tsp ceremonial or culinary grade matcha powder sifted paste, holding back the foam with a spoon and then spooning it on top. For an iced latte, pour the cold 1 cup milk whole, oat, or your preferred milk over ice first, then spoon the 2 tsp ceremonial or culinary grade matcha powder sifted paste on top and stir to combine.

Taste and adjust sweetness. Optionally dust a tiny pinch of 2 tsp ceremonial or culinary grade matcha powder sifted on top of the foam for a beautiful finish. Serve immediately.